|Glazed pork ribs with pears and fennel|
I had intended to do a chinese style marinade for the pork ribs, but I'd picked up some pears from the farmer’s market, which were beautiful but remained resolutely hard, and they eventually changed my mind. I marinaded the ribs for a few hours in salt, pepper, mustard powder, garlic, chilli and ginger, brown sugar, a sprinkling of fennel seeds and a splash of cider vinegar, then roasted them with the pears – starting off with just the ribs in the roasting dish with a half glass of cider poured over them, the oven good and hot (225 or so) for fifteen minutes, then turning it down (to around 180) and pushing the pears, peeled, halved and cored, and wedges of fennel, in between the ribs and the dish, for another forty, until the ribs were glazed and sticky, and the meat soft on the bones, but the pears still holding firm.
|Rib of beef roasted with potatoes and shallots, and pickled red cabbage|
|Even roast fruit - pears, peaches & apricots in marsala to follow the roast beef|
|guinea fowl and stuffing on the board...|
|...and on the plate|